• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • Place slow-cooked pork belly in a large heatproof bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!) • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. • Flip pork skin-side up. Heat grill to high. Grill pork until skin is golden and crispy, 15-25 minutes.

• Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth, then cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, thinly slice leek. • Finely chop apple. • Pick and finely chop thyme leaves. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook apple, tossing occasionally, until browned, 3-5 minutes. • Reduce heat to medium, then add onion chutney, thyme, the water and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook leek and shredded red cabbage, stirring, until softened, 2-3 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Cook, stirring occasionally, until softened, 4-5 minutes. Season to taste.

• Meanwhile, reboil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.

• Slice pork belly. • Divide Bavarian crispy pork belly, braised cabbage and creamy mash between plates. • Top with apple-thyme sauce and gravy, then tear over parsley to serve. Enjoy!